Table 1.
Origin of grape samples and basic physico-chemical characteristics of the musts.
| Grape Sample | Origin (Municipality) | Must characteristics | |||
|---|---|---|---|---|---|
| °Babo | pH | Total aciditya | |||
| 1 |  |
Mirabella Eclano | 20.9 | 3.18 | 9.57 |
| 2 | Pietradefusi | 20.8 | 3.41 | 9.26 | |
| 3 | Castelfranci | 19.4 | 3.26 | 9.65 | |
| 4 | Montemarano | 20.7 | 3.18 | 9.58 | |
| 5 | Lapio | 20.3 | 3.22 | 9.05 | |
| 6 | Montemileto | 21.6 | 3.21 | 8.78 | |
| 7 | Castelvetere sul Calore | 20.6 | 3.35 | 8.56 | |
| 8 | Paternopoli | 21.6 | 3,32 | 9.36 | |
| 9 | San Mango sul Calore | 19.8 | 3.08 | 11.21 | |
| 10 | Luogosano | 19.0 | 3.11 | 10.20 | |
| 11 | Taurasi | 20.8 | 3.34 | 8.79 | |
| 12 | Fontanarosa | 19.8 | 3.21 | 10.26 | |
Location of Taurasi production area and of vineyards where grape sampling was carried out is reported on the map (collection sites are indicated by numbers).
a
g/l of tartaric acid (25 ml of wine sample and 0.25 N NaOH).